.....The greatest changes occur in their country without their cooperation. They are not even aware of precisely what has taken place. They suspect it; they have heard of the event by chance. More than that, they are unconcerned with the fortunes of their village, the safety of their streets, the fate of their church and its vestry. They think that such things have nothing to do with them, that they belong to a powerful stranger called the government. They enjoy these goods as tenants, without a sense of ownership, and never give a thought to how they might be improved.....

"Listen to the mustn'ts, child. Listen to the don'ts. Listen to the shouldn'ts, the impossibles, the won'ts. Listen to the never haves, then listen close to me . . . Anything can happen, child. Anything can be"

"In the first place, we should insist that if the immigrant who comes here in good faith becomes an American and assimilates himself to us, he shall be treated on an exact equality with everyone else, for it is an outrage to discriminate against any such man because of creed, or birthplace, or origin. But this is predicated upon the person's becoming in every facet an American, and nothing but an American...There can be no divided allegiance here. Any man who says he is an American, but something else also, isn't an American at all. We have room for but one flag, the American flag...We have room for but one language here, and that is the English language...And we have room for but one sole loyalty and that is a loyalty to the American people."

thanks for the compliments on my aligator sauce piquante .like jp said you can make it with just about anything ,deer,RABBITS( sorry liz )chicken.beef ,pork . if it walks,swim or fly you can make a sauce piquante with it :-D.just remember that the sauce needs to cook for at least 3 1/2 to 4 hours.so if its something like chicken i would put it in the last 1 1/2 hours of the cooking time. jay ,i don't make butter rouxs,only rouxs with equal parts of oil and flour .if you let the roux sit for a short time the oil will come to the top and it can be taken out.some cajuns like it hot and some don't and im one that don't :-D as far as parmesan cheese goes i DON'T put it on because it takes away from the taste .a good cajun would never do that to their piquante :-D and then there's j p :evil: allen sory about making you feel like that but thats how i know i have a good recipe. :-D ...schawee